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1/2 cup brown sugar
1/2 cup vegetable oil
Egg replacer for 1 egg
3/4 cup whole wheat flour or flour substitute
3/4 tsp. baking powder
1 cups oats
1/4 cup ground flax seed
1/4 cup dried cranberries + 1/8 cup for garnish (optional)
1/4 tsp. salt
1/2 cup vegetable oil
Egg replacer for 1 egg
3/4 cup whole wheat flour or flour substitute
3/4 tsp. baking powder
1 cups oats
1/4 cup ground flax seed
1/4 cup dried cranberries + 1/8 cup for garnish (optional)
1/4 tsp. salt
Preheat oven to 350. Spray non-stick cooking spray into each muffin cup (makes about 18). Mix brown sugar, oil, and egg replacement (I like flax "egg") in a large bowl until smooth. Combine the flour, baking powder, oats, and salt in a separate bowl. Stir dry mixture, flax seed, and cranberries into the wet mix. Drop a heaping tablespoon of batter into each muffin cup. Spread with spoon to evenly cover the bottom of muffin cup. Bake until edges are brown, about 12 minutes.
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Source:
Modified from MSPIMama
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Published in
Breakfast
Tagged under
- [Milk-Free]
- [Soy-Free]
- [Egg-Free]
- [Peanut-Free]
- [Treenut-Free]
- [Wheat-Free]
- [Fish-Free]
- [Shellfish-Free]
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1 Comment
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Monday, 14 September 2009 08:04
posted by
Michelle
These are yummy and easy to make. You can also change the recipe up by adding different dried fruits or using white vs. whole wheat flour.
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